Sour Cream Chocolate Chip Cookies
PREP TIME 15 Min COOK TIME 12 Min READY IN 27 Min SERVINGS & SCALING Original recipe yield: 3 -1/2 dozen cookies
INGREDIENTS 2/3 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 egg 1 teaspoon vanilla 2 cups flour 1/2 teaspoon CALUMET Baking Powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips 1 cup chopped PLANTERS Pecans
DIRECTIONS
Preheat oven to 350 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and pecans.
Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.
Bake 10 to 12 minutes or until golden brown. Cool completely on wire racks.
Liege Style Salad
This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.
PREP TIME 20 Min COOK TIME 25 Min READY IN 45 Min SERVINGS & SCALING Original recipe yield: 24 servings
INGREDIENTS
2 pounds potatoes, peeled and cubed
2 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
1 pound thick cut bacon
3 small onions, sliced
2 cups balsamic vinegar
salt and pepper to taste
DIRECTIONS
Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.
Angel Hair Pasta with Chicken and Vegetables
SERVINGS & SCALING Original recipe yield: 4 servings
INGREDIENTS 1 teaspoon olive oil 1/2 teaspoon minced garlic 1/4 cup chopped onion 1 (14.5 ounce) can Italian-style tomatoes with juice 1 (16 ounce) bag Birds Eye® Frozen Broccoli Florets, Cauliflower, Carrots 1 pound grilled chicken, cut into bite-sized pieces 4 ounces angel hair pasta, cooked 3 tablespoons shredded Parmesan cheese
DIRECTIONS In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender. Place pasta on a large platter; spoon tomato vegetable mixture in center; top with shredded cheese. Serve immediately.